The document discusses carbohydrates, which are sugars and their derivatives that provide energy. Carbohydrates are classified as monosaccharides (simple sugars like glucose), disaccharides (two monosaccharides bonded together like sucrose), or polysaccharides (long chains of monosaccharides like starch). Glucose is the most common and important monosaccharide for living organisms. Carbohydrates can exist as open-chain or cyclic ring structures and have D and L stereoisomers depending on the orientation of hydroxyl groups. Important carbohydrates include glucose, fructose, and ribose which make up disaccharides and nucleic acids.
Carbohydrates its Classification, Isomerism, Characteristic and Chemical prop...SalmaAjmal
1. Carbohydrates are the most abundant biomolecules found in animals and plants, forming 1% of total body mass in humans. They include sugars, oligosaccharides, and polysaccharides.
2. Monosaccharides are the simplest form of carbohydrates and include glucose, fructose, and galactose. Disaccharides are short chain polymers of two monosaccharide units joined by glycosidic bonds.
3. Polysaccharides are long chain polymers that serve as energy stores. Starch, cellulose, and glycogen are examples of homopolysaccharides containing a single monosaccharide, while glycosaminoglycans are heteropolysaccharides with two or more
Carbohydrates are an essential class of biological molecules that serve important structural and energy storage roles. They exist in many forms including monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides can further exist as open-chain or cyclic structures, and cyclic forms may be alpha or beta anomers depending on the orientation of the hydroxyl group at the anomeric carbon. Proper identification of carbohydrate structure requires the use of representations like Fischer projections, Haworth projections, and anomer designation.
Carbohydrates and structural analysis of polysaccharidesHuda Eid
This document discusses carbohydrate structure and classification. It begins by introducing carbohydrates and their properties. Carbohydrates can be monosaccharides, oligosaccharides, or polysaccharides depending on their size. Monosaccharides are further classified based on their carbon count and functional groups. The document then covers carbohydrate stereochemistry, including Fischer projections, Haworth projections, mutarotation, and conformations. It concludes with reactions of monosaccharides such as isomerization, addition, substitution, and oxidation/reduction reactions.
Carbohydrates are classified based on their structure. Monosaccharides are the simplest units and include aldoses and ketoses. Larger carbohydrates are formed from monosaccharide units linked together, including disaccharides with two units and polysaccharides with many units. Fischer projections are used to represent carbohydrate 3D structures in 2D and determine D/L stereochemistry. Carbohydrates commonly exist as cyclic furanose or pyranose rings with α and β anomers in equilibrium. Glycosidic linkages form between carbohydrate units in disaccharides and polysaccharides.
The document discusses the structure and properties of monosaccharides and polysaccharides. It describes how glucose is converted to sorbitol and mannitol through reduction with sodium amalgam. It also discusses the cyclic structures that monosaccharides like glucose and fructose form through intramolecular reactions, forming pyranoses and furanoses. Additionally, it describes common storage polysaccharides like starch and glycogen, noting that starch consists of amylose and amylopectin while glycogen serves as the main storage polysaccharide in animals.
The document discusses saccharides, which are polyhydroxyaldehydes, polyhydroxyketones, or substances that break down into these compounds. It classifies them as monosaccharides, oligosaccharides, or polysaccharides based on their structure. Monosaccharides are simple sugars that cannot be further broken down. They include aldoses and ketoses, which differ in having an aldehyde or ketone functional group. Monosaccharides commonly exist as cyclic hemiacetals or hemiketals and can take on alpha or beta anomer configurations.
This document discusses carbohydrates and their isomers. Carbohydrates are abundant organic molecules that serve important roles as energy storage and structural components. Monosaccharides can form stereoisomers due to asymmetric carbon atoms, including enantiomers which are mirror images, diastereomers with configurations opposite at two or more carbons, and epimers differing at one carbon. Disaccharides are formed from two monosaccharides and include reducing sugars like lactose and maltose, and the non-reducing sugar sucrose. Carbohydrates play essential functions in living organisms.
Carbohydrates are polyhydroxy aldehydes or ketones that can be hydrolyzed into monosaccharides. They serve important functions like energy storage, structure, and metabolism. Glucose is a key monosaccharide that provides energy through cellular respiration in plants and animals. Carbohydrates exist as monomers, dimers, and polymers. They can form rings through hemiacetal or hemiketal bonds and exist in different cyclic and linear isomers depending on bonding orientation.
Carbohydrates its Classification, Isomerism, Characteristic and Chemical prop...SalmaAjmal
1. Carbohydrates are the most abundant biomolecules found in animals and plants, forming 1% of total body mass in humans. They include sugars, oligosaccharides, and polysaccharides.
2. Monosaccharides are the simplest form of carbohydrates and include glucose, fructose, and galactose. Disaccharides are short chain polymers of two monosaccharide units joined by glycosidic bonds.
3. Polysaccharides are long chain polymers that serve as energy stores. Starch, cellulose, and glycogen are examples of homopolysaccharides containing a single monosaccharide, while glycosaminoglycans are heteropolysaccharides with two or more
Carbohydrates are an essential class of biological molecules that serve important structural and energy storage roles. They exist in many forms including monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides can further exist as open-chain or cyclic structures, and cyclic forms may be alpha or beta anomers depending on the orientation of the hydroxyl group at the anomeric carbon. Proper identification of carbohydrate structure requires the use of representations like Fischer projections, Haworth projections, and anomer designation.
Carbohydrates and structural analysis of polysaccharidesHuda Eid
This document discusses carbohydrate structure and classification. It begins by introducing carbohydrates and their properties. Carbohydrates can be monosaccharides, oligosaccharides, or polysaccharides depending on their size. Monosaccharides are further classified based on their carbon count and functional groups. The document then covers carbohydrate stereochemistry, including Fischer projections, Haworth projections, mutarotation, and conformations. It concludes with reactions of monosaccharides such as isomerization, addition, substitution, and oxidation/reduction reactions.
Carbohydrates are classified based on their structure. Monosaccharides are the simplest units and include aldoses and ketoses. Larger carbohydrates are formed from monosaccharide units linked together, including disaccharides with two units and polysaccharides with many units. Fischer projections are used to represent carbohydrate 3D structures in 2D and determine D/L stereochemistry. Carbohydrates commonly exist as cyclic furanose or pyranose rings with α and β anomers in equilibrium. Glycosidic linkages form between carbohydrate units in disaccharides and polysaccharides.
The document discusses the structure and properties of monosaccharides and polysaccharides. It describes how glucose is converted to sorbitol and mannitol through reduction with sodium amalgam. It also discusses the cyclic structures that monosaccharides like glucose and fructose form through intramolecular reactions, forming pyranoses and furanoses. Additionally, it describes common storage polysaccharides like starch and glycogen, noting that starch consists of amylose and amylopectin while glycogen serves as the main storage polysaccharide in animals.
The document discusses saccharides, which are polyhydroxyaldehydes, polyhydroxyketones, or substances that break down into these compounds. It classifies them as monosaccharides, oligosaccharides, or polysaccharides based on their structure. Monosaccharides are simple sugars that cannot be further broken down. They include aldoses and ketoses, which differ in having an aldehyde or ketone functional group. Monosaccharides commonly exist as cyclic hemiacetals or hemiketals and can take on alpha or beta anomer configurations.
This document discusses carbohydrates and their isomers. Carbohydrates are abundant organic molecules that serve important roles as energy storage and structural components. Monosaccharides can form stereoisomers due to asymmetric carbon atoms, including enantiomers which are mirror images, diastereomers with configurations opposite at two or more carbons, and epimers differing at one carbon. Disaccharides are formed from two monosaccharides and include reducing sugars like lactose and maltose, and the non-reducing sugar sucrose. Carbohydrates play essential functions in living organisms.
Carbohydrates are polyhydroxy aldehydes or ketones that can be hydrolyzed into monosaccharides. They serve important functions like energy storage, structure, and metabolism. Glucose is a key monosaccharide that provides energy through cellular respiration in plants and animals. Carbohydrates exist as monomers, dimers, and polymers. They can form rings through hemiacetal or hemiketal bonds and exist in different cyclic and linear isomers depending on bonding orientation.
This document discusses different types of carbohydrate isomerism including enantiomers, anomers, epimers, and aldose and ketose isomers. It also describes sugar derivatives such as sugar acids produced by oxidation reactions, sugar alcohols formed by reduction of the carbonyl group, deoxysugars with one hydroxyl group replaced by hydrogen, and amino sugars with a hydroxyl group substituted with an amino group. Examples are provided to illustrate each type of isomerism and derivative.
1. The document provides an overview of the chemistry of carbohydrates, including their classification, nomenclature, important types, and pharmaceutical importance.
2. Carbohydrates are classified as monosaccharides, disaccharides, or polysaccharides depending on the number of sugar units. Important carbohydrates include glucose, sucrose, starch, cellulose, and glycosides.
3. Carbohydrates have various roles in the body and pharmaceutical applications. They are a source of energy, components of other biomolecules, and are used as excipients in drug formulations.
This document provides an overview of carbohydrates, including their classification, properties, and structures. It notes that carbohydrates are the most abundant biomolecules on Earth and serve important structural and energy storage functions. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Key properties of monosaccharides like glucose include being optically active, with D and L isomers, and existing predominantly in cyclic ring forms in solution. Glycosidic bonds link monosaccharides to form disaccharides and polysaccharides.
Carbohydrates are polyhydroxy aldehydes or ketones. The most common monosaccharide is D-glucose, which cells use for energy. Carbohydrates are classified as monosaccharides (simple sugars like glucose and fructose), disaccharides (two monosaccharides joined like sucrose), oligosaccharides (3-9 monosaccharides), or polysaccharides (long chains of monosaccharides like starch, cellulose, and glycogen). D-glucose is the primary energy source in animals and plants and is stored as glycogen in animals. Common disaccharides formed from monosaccharides include sucrose from glucose and fructose, lactose from glucose and galactose, and malto
Stereochemistry is the study of molecular spatial arrangements and their effects on properties. Enantiomers are non-superimposable mirror images. There are three naming conventions for enantiomers: D/L, d/l, and R/S. The D/L system distinguishes carbohydrates and amino acids based on hydroxyl or substituent group positions. The R/S system ranks atom priorities to assign configurations. Enantiomers can have different biological effects like smells, toxicity, and tastes due to molecular shape sensitivity. The R-form has a spearmint smell while the S-form smells of caraway. The d-form smells of oranges and the l-form of lemons.
Monosaccharides are simple sugars that cannot be further broken down. They are categorized by the number of carbons they contain and whether they have an aldehyde or ketone functional group. Monosaccharides can exist as different isomers depending on the spatial arrangement of their atoms. Some types of isomerism in monosaccharides include stereoisomers, enantiomers, epimers, anomers, and pyranose-furanose isomers.
Carbohydrates are polyhydroxy aldehydes or ketones that can be broken down into sugars like glucose or fructose. They serve several important functions in the body including energy storage, structural support in plants, and participation in biological processes. Glucose is a key monosaccharide that provides energy through cellular respiration. It can be stored as glycogen in the body. Carbohydrates exist as monomers, dimers, oligomers and polymers with different structures and properties.
This document provides information about carbohydrates. It discusses that carbohydrates are the most abundant organic molecules in nature and an important source of energy for cells. Carbohydrates can also act as structural components and be involved in cell membranes, surface antigens, and extracellular substances. The document further describes different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides examples and characteristics of important carbohydrates such as glucose, fructose, sucrose, lactose, and glycogen. Reaction and derivatives of monosaccharides are also summarized.
This chapter discusses carbohydrates and nucleic acids. It begins by describing how carbohydrates like starch and cellulose are synthesized by plants from glucose. Carbohydrates are then classified as monosaccharides, disaccharides, or polysaccharides based on whether they can be hydrolyzed into one, two, or many glucose units. The chapter also covers nucleic acids like RNA and DNA, which are polymers of ribose or deoxyribose linked by phosphate groups and bonded to nitrogenous bases. DNA consists of two antiparallel strands bonded through base pairing between complementary bases.
Carbohydrates are the most abundant biological molecules on Earth, produced through photosynthesis. They serve important roles as energy storage, structural components, and in cellular recognition. Carbohydrates include monosaccharides (simple sugars), oligosaccharides, and polysaccharides. Monosaccharides are either aldoses or ketoses that contain an aldehyde or ketone functional group. They are chiral molecules that can cyclize to form pyranose or furanose rings, introducing additional chiral centers. Monosaccharides exist as anomers and cyclic forms that impact their three-dimensional structure and reactivity. Common monosaccharide derivatives include sugar phosphates, deoxy acids, and amino sugars.
Carbohydrates are the most abundant organic molecules found in nature. They are classified as monosaccharides, oligosaccharides, and polysaccharides based on their sugar unit composition. Monosaccharides contain one sugar unit and cannot be further broken down, while oligosaccharides contain 2-10 sugar units and polysaccharides are polymers of sugar units. Carbohydrates exhibit structural features like asymmetric carbons, stereoisomers, D and L forms, and optical activity that influence their properties.
This ppt explains the properties of monosaccharides, polysaccharides. the properties like mutarotation, reduction, optical activity, caramerlization, osazone is given in the ppt. Also the determination of ring size of the monosaccharide is explained/
This ppt explains the structure of carbohydrates and its occurrence. It explains the linear chain structure, haworth projection, fischer projection and hemiacetal structure of carbohydrates.
Carbohydrates originate from photosynthesis and serve as a major energy source. They include sugars, starches, and structural components like cellulose. Carbohydrates can be classified based on their complexity, size, carbonyl functional group, and reactivity. Glucose is the most common monosaccharide, an aldohexose that is a reducing sugar. Emil Fischer determined glucose has the D configuration through chemical reactions and established nomenclature for carbohydrate stereochemistry.
The document provides an overview of key topics in biochemistry including energy from food, proteins, carbohydrates, lipids, and nucleic acids. Specifically, it discusses how calorimetry can be used to determine the energy content of foods, the structures and functions of amino acids, proteins, carbohydrates like glucose and starch, and lipid molecules like triglycerides. It also briefly outlines analysis techniques for proteins like chromatography and electrophoresis. The document serves as an introductory guide to understanding the basic building blocks and energy sources in living organisms.
- Carbohydrates are the most abundant biomolecules on Earth and serve important functions such as energy storage, structural support, and cell signaling.
- There are three main classes of carbohydrates: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that can join together to form larger carbohydrates.
- Common monosaccharides include glucose, fructose, and galactose. Disaccharides like sucrose, lactose, and maltose are composed of two monosaccharide units joined by glycosidic bonds. Polysaccharides form structural components of cell walls and connective tissues.
This document provides an overview of acid-base theories and properties. It covers the Bronsted-Lowry and Lewis theories of acids and bases. It defines strong and weak acids and bases, and how their strength affects properties like conductivity and reaction rate. It also introduces the pH scale and explains how pH is determined by the concentration of hydrogen ions in solution.
Monosaccharides are simple sugars with multiple OH groups classified based on carbon number as trioses, tetroses, pentoses or hexoses. Disaccharides consist of two covalently linked monosaccharides, while oligosaccharides have a few linked monosaccharides and polysaccharides are polymers of monosaccharide or disaccharide units. Common monosaccharides include glucose and fructose which can cyclize to form pyranose or furanose rings.
This document provides an overview of carbohydrate chemistry. It begins by defining carbohydrates as polyhydroxy aldehydes or ketones made of carbon, hydrogen, and oxygen. Carbohydrates are obtained primarily from plants through photosynthesis but can also be synthesized by animals. The carbon cycle describes how carbon is recycled on Earth through photosynthesis and respiration. The document then classifies monosaccharides based on their carbon number and functional groups, discusses D and L stereoisomers and Fischer projections, and describes important monosaccharides like glucose, galactose, and fructose along with their structures. It also covers cyclic structures of monosaccharides, mutarotation, and glycosidic bonds.
Chemistry of life (Biochemistry) The study of chemical .docxbissacr
Chemistry of life (Biochemistry)
The study of chemical compounds that are vital for living organisms to sustain life is called biochemistry. The subject deals with the nature of these compounds and characteristic reactions they make inside the living organisms . We are not involved fundamentally with the study of biochemistry as a subject , but to give brief introduction to main classes of the organic compounds in this important field. It is beyond this discussion to present detailed explanation of these essential organic substances . We will give short introduction of the main classes and their active role in our body . Some of these groups are , carbohydrates , fats and proteins, etc..
· Carbohydrates.
Carbohydrates are classes of organic compounds that consist of carbon , hydrogen and oxygen with an empirical formula of Cm(H2O)n in most cases . The terms m and n can be the same as in the case of C6H12O6 (glucose) or different in the case of C12H22O11 (sucrose) . Another important feature of the carbohydrates is that oxygen and hydrogen are generally in ratio of 2:1 , so that it was historically called hydrates of carbon ; but not all compounds of carbohydrates necessarily maintain this hydrogen – oxygen ratio and not all compounds that fit this hydrogen-oxygen ratio are carbohydrates .
In biochemistry the term carbohydrate denotes different compounds called saccharides . These compounds include sugars , starch and cellulose . Saccharides (Greek word meaning sugars) are generally classified into monosaccharides , disaccharides and polysaccharides .
Monosaccharides are the simple sugars which are either aldoses (aldehydes) like glucose or ketoses ( ketones) like fructose . These simple sugars are further classified on the base of the number of carbon atoms they contain like pentose (containing five carbon atoms) , or hexose (containing six carbon atoms) .
Carbohydrates are naturally formed in a process called photosynthesis in which plants combine CO2 from the air and water from the soil in the presence of chlorophyll , sunlight and certain enzymes producing simple sugars .
6 CO2 + 6H2O (sun light) C6H12O6 + 6O2
sugar(glucose)
This above reaction is not simple process as it looks , but extremely complicated reaction with different intermediate steps before it gives the final product . since the final product is a monosaccharide , plants have the ability to synthesize disaccharides by combining two molecules of monosaccharides .
2 C6H12O6 C12H1.
1. Carbohydrates are the most abundant organic molecules in nature and are composed of carbon, hydrogen, and oxygen. They serve important functions as energy sources and structural components.
2. Carbohydrates can be classified based on their structure as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units present. Common examples include glucose, fructose, starch, and cellulose.
3. Monosaccharides can further be classified as aldoses or ketoses based on their functional group, and by the number of carbon atoms they contain. D and L configurations describe the spatial arrangement of atoms about asymmetric carbons in monosaccharides.
This document discusses different types of carbohydrate isomerism including enantiomers, anomers, epimers, and aldose and ketose isomers. It also describes sugar derivatives such as sugar acids produced by oxidation reactions, sugar alcohols formed by reduction of the carbonyl group, deoxysugars with one hydroxyl group replaced by hydrogen, and amino sugars with a hydroxyl group substituted with an amino group. Examples are provided to illustrate each type of isomerism and derivative.
1. The document provides an overview of the chemistry of carbohydrates, including their classification, nomenclature, important types, and pharmaceutical importance.
2. Carbohydrates are classified as monosaccharides, disaccharides, or polysaccharides depending on the number of sugar units. Important carbohydrates include glucose, sucrose, starch, cellulose, and glycosides.
3. Carbohydrates have various roles in the body and pharmaceutical applications. They are a source of energy, components of other biomolecules, and are used as excipients in drug formulations.
This document provides an overview of carbohydrates, including their classification, properties, and structures. It notes that carbohydrates are the most abundant biomolecules on Earth and serve important structural and energy storage functions. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Key properties of monosaccharides like glucose include being optically active, with D and L isomers, and existing predominantly in cyclic ring forms in solution. Glycosidic bonds link monosaccharides to form disaccharides and polysaccharides.
Carbohydrates are polyhydroxy aldehydes or ketones. The most common monosaccharide is D-glucose, which cells use for energy. Carbohydrates are classified as monosaccharides (simple sugars like glucose and fructose), disaccharides (two monosaccharides joined like sucrose), oligosaccharides (3-9 monosaccharides), or polysaccharides (long chains of monosaccharides like starch, cellulose, and glycogen). D-glucose is the primary energy source in animals and plants and is stored as glycogen in animals. Common disaccharides formed from monosaccharides include sucrose from glucose and fructose, lactose from glucose and galactose, and malto
Stereochemistry is the study of molecular spatial arrangements and their effects on properties. Enantiomers are non-superimposable mirror images. There are three naming conventions for enantiomers: D/L, d/l, and R/S. The D/L system distinguishes carbohydrates and amino acids based on hydroxyl or substituent group positions. The R/S system ranks atom priorities to assign configurations. Enantiomers can have different biological effects like smells, toxicity, and tastes due to molecular shape sensitivity. The R-form has a spearmint smell while the S-form smells of caraway. The d-form smells of oranges and the l-form of lemons.
Monosaccharides are simple sugars that cannot be further broken down. They are categorized by the number of carbons they contain and whether they have an aldehyde or ketone functional group. Monosaccharides can exist as different isomers depending on the spatial arrangement of their atoms. Some types of isomerism in monosaccharides include stereoisomers, enantiomers, epimers, anomers, and pyranose-furanose isomers.
Carbohydrates are polyhydroxy aldehydes or ketones that can be broken down into sugars like glucose or fructose. They serve several important functions in the body including energy storage, structural support in plants, and participation in biological processes. Glucose is a key monosaccharide that provides energy through cellular respiration. It can be stored as glycogen in the body. Carbohydrates exist as monomers, dimers, oligomers and polymers with different structures and properties.
This document provides information about carbohydrates. It discusses that carbohydrates are the most abundant organic molecules in nature and an important source of energy for cells. Carbohydrates can also act as structural components and be involved in cell membranes, surface antigens, and extracellular substances. The document further describes different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides examples and characteristics of important carbohydrates such as glucose, fructose, sucrose, lactose, and glycogen. Reaction and derivatives of monosaccharides are also summarized.
This chapter discusses carbohydrates and nucleic acids. It begins by describing how carbohydrates like starch and cellulose are synthesized by plants from glucose. Carbohydrates are then classified as monosaccharides, disaccharides, or polysaccharides based on whether they can be hydrolyzed into one, two, or many glucose units. The chapter also covers nucleic acids like RNA and DNA, which are polymers of ribose or deoxyribose linked by phosphate groups and bonded to nitrogenous bases. DNA consists of two antiparallel strands bonded through base pairing between complementary bases.
Carbohydrates are the most abundant biological molecules on Earth, produced through photosynthesis. They serve important roles as energy storage, structural components, and in cellular recognition. Carbohydrates include monosaccharides (simple sugars), oligosaccharides, and polysaccharides. Monosaccharides are either aldoses or ketoses that contain an aldehyde or ketone functional group. They are chiral molecules that can cyclize to form pyranose or furanose rings, introducing additional chiral centers. Monosaccharides exist as anomers and cyclic forms that impact their three-dimensional structure and reactivity. Common monosaccharide derivatives include sugar phosphates, deoxy acids, and amino sugars.
Carbohydrates are the most abundant organic molecules found in nature. They are classified as monosaccharides, oligosaccharides, and polysaccharides based on their sugar unit composition. Monosaccharides contain one sugar unit and cannot be further broken down, while oligosaccharides contain 2-10 sugar units and polysaccharides are polymers of sugar units. Carbohydrates exhibit structural features like asymmetric carbons, stereoisomers, D and L forms, and optical activity that influence their properties.
This ppt explains the properties of monosaccharides, polysaccharides. the properties like mutarotation, reduction, optical activity, caramerlization, osazone is given in the ppt. Also the determination of ring size of the monosaccharide is explained/
This ppt explains the structure of carbohydrates and its occurrence. It explains the linear chain structure, haworth projection, fischer projection and hemiacetal structure of carbohydrates.
Carbohydrates originate from photosynthesis and serve as a major energy source. They include sugars, starches, and structural components like cellulose. Carbohydrates can be classified based on their complexity, size, carbonyl functional group, and reactivity. Glucose is the most common monosaccharide, an aldohexose that is a reducing sugar. Emil Fischer determined glucose has the D configuration through chemical reactions and established nomenclature for carbohydrate stereochemistry.
The document provides an overview of key topics in biochemistry including energy from food, proteins, carbohydrates, lipids, and nucleic acids. Specifically, it discusses how calorimetry can be used to determine the energy content of foods, the structures and functions of amino acids, proteins, carbohydrates like glucose and starch, and lipid molecules like triglycerides. It also briefly outlines analysis techniques for proteins like chromatography and electrophoresis. The document serves as an introductory guide to understanding the basic building blocks and energy sources in living organisms.
- Carbohydrates are the most abundant biomolecules on Earth and serve important functions such as energy storage, structural support, and cell signaling.
- There are three main classes of carbohydrates: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that can join together to form larger carbohydrates.
- Common monosaccharides include glucose, fructose, and galactose. Disaccharides like sucrose, lactose, and maltose are composed of two monosaccharide units joined by glycosidic bonds. Polysaccharides form structural components of cell walls and connective tissues.
This document provides an overview of acid-base theories and properties. It covers the Bronsted-Lowry and Lewis theories of acids and bases. It defines strong and weak acids and bases, and how their strength affects properties like conductivity and reaction rate. It also introduces the pH scale and explains how pH is determined by the concentration of hydrogen ions in solution.
Monosaccharides are simple sugars with multiple OH groups classified based on carbon number as trioses, tetroses, pentoses or hexoses. Disaccharides consist of two covalently linked monosaccharides, while oligosaccharides have a few linked monosaccharides and polysaccharides are polymers of monosaccharide or disaccharide units. Common monosaccharides include glucose and fructose which can cyclize to form pyranose or furanose rings.
This document provides an overview of carbohydrate chemistry. It begins by defining carbohydrates as polyhydroxy aldehydes or ketones made of carbon, hydrogen, and oxygen. Carbohydrates are obtained primarily from plants through photosynthesis but can also be synthesized by animals. The carbon cycle describes how carbon is recycled on Earth through photosynthesis and respiration. The document then classifies monosaccharides based on their carbon number and functional groups, discusses D and L stereoisomers and Fischer projections, and describes important monosaccharides like glucose, galactose, and fructose along with their structures. It also covers cyclic structures of monosaccharides, mutarotation, and glycosidic bonds.
Chemistry of life (Biochemistry) The study of chemical .docxbissacr
Chemistry of life (Biochemistry)
The study of chemical compounds that are vital for living organisms to sustain life is called biochemistry. The subject deals with the nature of these compounds and characteristic reactions they make inside the living organisms . We are not involved fundamentally with the study of biochemistry as a subject , but to give brief introduction to main classes of the organic compounds in this important field. It is beyond this discussion to present detailed explanation of these essential organic substances . We will give short introduction of the main classes and their active role in our body . Some of these groups are , carbohydrates , fats and proteins, etc..
· Carbohydrates.
Carbohydrates are classes of organic compounds that consist of carbon , hydrogen and oxygen with an empirical formula of Cm(H2O)n in most cases . The terms m and n can be the same as in the case of C6H12O6 (glucose) or different in the case of C12H22O11 (sucrose) . Another important feature of the carbohydrates is that oxygen and hydrogen are generally in ratio of 2:1 , so that it was historically called hydrates of carbon ; but not all compounds of carbohydrates necessarily maintain this hydrogen – oxygen ratio and not all compounds that fit this hydrogen-oxygen ratio are carbohydrates .
In biochemistry the term carbohydrate denotes different compounds called saccharides . These compounds include sugars , starch and cellulose . Saccharides (Greek word meaning sugars) are generally classified into monosaccharides , disaccharides and polysaccharides .
Monosaccharides are the simple sugars which are either aldoses (aldehydes) like glucose or ketoses ( ketones) like fructose . These simple sugars are further classified on the base of the number of carbon atoms they contain like pentose (containing five carbon atoms) , or hexose (containing six carbon atoms) .
Carbohydrates are naturally formed in a process called photosynthesis in which plants combine CO2 from the air and water from the soil in the presence of chlorophyll , sunlight and certain enzymes producing simple sugars .
6 CO2 + 6H2O (sun light) C6H12O6 + 6O2
sugar(glucose)
This above reaction is not simple process as it looks , but extremely complicated reaction with different intermediate steps before it gives the final product . since the final product is a monosaccharide , plants have the ability to synthesize disaccharides by combining two molecules of monosaccharides .
2 C6H12O6 C12H1.
1. Carbohydrates are the most abundant organic molecules in nature and are composed of carbon, hydrogen, and oxygen. They serve important functions as energy sources and structural components.
2. Carbohydrates can be classified based on their structure as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units present. Common examples include glucose, fructose, starch, and cellulose.
3. Monosaccharides can further be classified as aldoses or ketoses based on their functional group, and by the number of carbon atoms they contain. D and L configurations describe the spatial arrangement of atoms about asymmetric carbons in monosaccharides.
This document discusses carbohydrates, including:
1. Carbohydrates are abundant biomolecules that serve as an energy source for living organisms through photosynthesis and cellular respiration.
2. Carbohydrates are classified by size into monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides can further be classified by number of carbons, carbonyl group position, and cyclic/open-chain structures.
3. Carbohydrates exhibit different isomeric forms including enantiomers, diastereomers, anomers, and epimers due to chiral carbon positions. Glucose exists predominantly in cyclic alpha and beta anomeric forms.
This document provides an overview of carbohydrates and their classification. It begins by defining carbohydrates and their importance in biochemistry. It then discusses the classification of carbohydrates into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The majority of the document focuses on monosaccharides, including their stereochemistry, classification based on carbon atoms, physical and chemical properties, and examples of common monosaccharides.
This document provides an overview of carbohydrates and discusses their classification and important biochemical properties. It begins with the objectives of studying carbohydrates and provides background on biochemistry. It then classifies carbohydrates as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Important monosaccharides like glucose, fructose, galactose and ribose are discussed. The document explains chiral properties of carbohydrates and how they exist in D- and L- forms. It describes how to represent carbohydrate structures using Fischer projections and Haworth projections.
This document discusses isomers of monosaccharides. It begins by classifying monosaccharides based on number of carbon atoms (trioses, tetroses, pentoses, hexoses). It then discusses different types of isomers that can occur in monosaccharides: epimers arising from differences in hydroxyl group position; anomers arising from ring opening/closing; D/L isomers arising from asymmetric carbon configuration; and aldose-ketose isomers arising from functional group differences. Specific examples like glucose, fructose and their isomers are provided. Structural representations like Fischer projections, Haworth projections and chair/boat conformations are also explained.
Carbohydrates are widely distributed in nature and serve many functions. They can be classified based on their structure as monosaccharides, disaccharides, oligosaccharides, or polysaccharides. Monosaccharides are the simplest form and include important sugars like glucose and fructose. Multiple monosaccharides can link together to form larger carbohydrates. Many carbohydrates naturally exist as rings due to cyclization reactions between a carbonyl group and hydroxyl group. Carbohydrates play essential roles in energy storage, structure, and cellular processes in living organisms.
Fundamental of Organic Chemistry Basic of Carbohydrates Boudreaux (1)Raheel Hayat Rahee
This document contains chapter 7 notes on carbohydrates. It defines carbohydrates and discusses their classification into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. It describes the stereochemistry of carbohydrates including chiral carbons and Fischer projections. It provides examples of classifying monosaccharides and drawing their stereoisomers. It also discusses the families of D-aldoses and D-ketoses, and the physical and chemical properties of monosaccharides.
CARBOHYDRATES (monosaccharides and oligosaccharides).pptxashrafnisha714
This document provides information about carbohydrates including monosaccharides and oligosaccharides. It defines carbohydrates and discusses their chemical properties and formula. Carbohydrates functions include serving as an energy source, storing energy, acting as structural components, and providing dietary fiber. The document classifies carbohydrates and discusses important monosaccharides like glucose, galactose, and fructose. It describes isomerism in carbohydrates including ketose-aldose isomerism, D and L isomerism, optical isomerism, epimerism, and anomerism. The document also discusses mutarotation, derivatives of monosaccharides, and classification of carbohydrates.
This document provides an introduction to biochemistry, focusing on carbohydrates. It defines biochemistry and describes the four major classes of biomolecules - carbohydrates, lipids, amino acids, and nucleotides. Carbohydrates are discussed in depth, including their classification, structures of simple sugars, stereoisomers, important monosaccharides like glucose and fructose, disaccharides like sucrose and lactose, and polysaccharides like starch, cellulose, and glycogen. Key carbohydrate structures, properties, and functions are summarized.
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Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organ.
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Carbohydrates are the most abundant organic molecules in nature. They are composed of carbon, hydrogen, and oxygen and are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units present. Monosaccharides such as glucose and fructose cannot be broken down further, while disaccharides like sucrose, maltose, and lactose are composed of two monosaccharide units joined by a glycosidic bond. Carbohydrates serve important structural and energy storage functions in living organisms.
Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen. They can be classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Monosaccharides include glucose and fructose. Disaccharides like sucrose and lactose are composed of two monosaccharide units. Polysaccharides such as starch, glycogen, cellulose, and chitin are polymers of many monosaccharide units and serve structural or energy storage functions. Carbohydrates play important roles in energy storage, structure, and various cellular functions through their participation in glycoproteins and glycolipids.
This document discusses carbohydrate chemistry, specifically monosaccharides. It begins by explaining the importance of carbohydrates as a major source of energy and as structural components of cells. It then classifies carbohydrates and describes the various types of monosaccharides based on their carbon atom count, functional groups, and ring structures. Key monosaccharides like glucose, fructose, and ribose and their roles in the body are highlighted. The document also covers optical isomerism, anomeric carbons, and other structural properties of monosaccharides.
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They include sugars (monosaccharides and disaccharides) and starches/fibers (polysaccharides). Monosaccharides like glucose are the simplest type, while polysaccharides are long chains of monosaccharides joined by glycosidic bonds. Carbohydrates serve important functions like energy storage, structure in cell walls, and as components of other biomolecules. They are classified based on their structure as monosaccharides, disaccharides, oligosaccharides, or polysaccharides.
This document discusses carbohydrate metabolism and classification. It begins by classifying carbohydrates according to their definitions and discussing isomeric properties. Key points include that carbohydrates are abundant organic molecules that provide energy. They can be monosaccharides, oligosaccharides, or polysaccharides. Isomers include structural, functional, positional, and stereoisomers such as cis-trans and optical isomers. Common monosaccharides include glucose, fructose and galactose. Oligosaccharides join monosaccharides and polysaccharides join more than six monosaccharides. Glycosidic bonds form between carbohydrates. Carbohydrates are important for energy storage, structure, and other roles in living organisms.
This document discusses carbohydrate metabolism and classification. It begins by classifying carbohydrates according to their definitions and discussing isomeric properties. Key points include that carbohydrates are the most abundant organic molecules in nature and provide a significant source of energy. The document then discusses specific carbohydrates such as monosaccharides, disaccharides, and polysaccharides in detail. It also covers isomerism, stereoisomers such as optical isomers, and carbohydrate reactions and bonds. The final sections discuss specific carbohydrates important in biology such as glucosaminoglycans and carbohydrates in glycoproteins.
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This document provides an overview of carbohydrates, including their biochemical and medical importance, classification, structure, properties, and reactions. It defines carbohydrates as substances that yield polyhydroxy aldehyde or ketones upon hydrolysis. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on their size. Monosaccharides can further be classified based on the number of carbons. Carbohydrates have important roles as energy sources and structural components in living organisms.
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Carbohydrates
1. Notes Carbohydrates
Introduction:
The three main classes of molecules metabolized by our bodies:
1. Carbohydrates (sugars)
2. Lipids (fats)
3. Proteins (amino acids)
Carbohydrates are defined as sugars and their derivatives. Animals (such as humans) break
down carbohydrates during the process of metabolism to release energy. For example, the
chemical metabolism of the sugar glucose is shown below:
glucose + oxygen → carbon dioxide + water + energy
C6H12O6 + 6 O2 → 6 CO2 + 6 H2O + Energy
Animals obtain carbohydrates by eating foods that contain them, for example potatoes, rice,
breads, etc. These carbohydrates are manufactured by plants during the process of
photosynthesis. Plants harvest energy from sunlight to run the reaction described above in
reverse:
6 CO2 + 6 H2O + energy (from sunlight) → C6H12O6 + 6 O2
A potato, for example, is primarily a chemical storage system containing glucose molecules
manufactured during photosynthesis. In a potato, however, those glucose molecules are bound
together in a long chain. As it turns out, there are two types of carbohydrates, the simple sugars
and those carbohydrates that are made of long chains of sugars - the complex carbohydrates.
The simplest carbohydrates are the monosaccharide, a single unit simple sugar.
The most common monosaccharide is glucose, and this is the most important one for living
organisms.
2.
3.
4. Metabolism:
Processes require energy. The term metabolism is associated with energy. This is just one
aspect of metabolism.
Metabolism more specifically refers to a sequence of chemical reactions used to produce one or
more products or accomplished one or more processes.
Returning to energy, per gram fats provide the most energy, carbohydrates provide the next
most and proteins provide the least energy. The energy of carbohydrates is the most quickly
utilized. Think about a 4 year old after sneaking into their Halloween candy bag. They are full
of energy!
Structure of Carbohydrates:
5. Lets break down the word carbohydrate. Carbo = carbon and hydrate = water leading one to
believe carbohydrates are hydrates of carbon. Remember a hydrate is a compound which has
water loosely attached. An example would be FeCl3 • 6 H2O. This is iron(III) chloride
hexahydrate. Each FeCl3 salt molecule has absorbed 6 water molecules. These are not
chemically bound and can be removed by heating leaving FeCl3 and H2O. Since the chemical
formulas are unchanged there has been no chemical reaction, it has undergone a physical
process.
C O
H
C
C
H OH
C
H OH
C
H OH
H
H OH
Ribose
From the above carbohydrate ribose, it should be easy to see why the products of heating
carbohydrates is water and a black soot, carbon. When heated the OH groups combine with
their associated H and form water, leaving elemental carbon, a black soot. But these are clearly
chemical bonds and not hydrates of water. By the way, the R in RNA is ribose.
If you look at the structure of the saccharides you will find they are either an aldehyde or a
ketone. Carbohydrates are either polyhydroxy aldehydes or polyhydroxy ketones. Remember,
poly means many, hydroxy refers to –OH groups and that the carbonyl carbon is either the
terminal carbon, therefore an aldehyde, or it is not a terminal carbon, therefore a ketone. The
aldehyde saccharides are called aldose and the ketone saccharides are called ketose.
The ribose above is an aldehyde. The carbonyl is the terminal carbon.
examples:
C O
H
C
C
H OH
H OH
H
glycer aldehyde
2,3-dihydroxypropanal 1,3-dihydroxy-2-propanone
dihydroxy acetone
C
H
C
C
O
H OH
H
OHH
The structure of saccharides shows them to contain stereocenters. Even the most simple
saccharides, glyceraldehydes have a stereocenters on its central carbon. The following section
is a review of stereo chemistry.
6. Isomers: Stereoisomers
The stereoisomer is a special type geometric isomer. The connectivity is the same between two
stereoisomers, the difference is their arrangement in 3-dimensional space. They are mirror
images of each other. They are not super imposable. Your hands are mirror images of each
other, they are the same, but opposites. Another term used is chiral, this would be used to
describe a carbon that is a stereocenter, the chiral carbon, or a molecule with a stereocenter is
a chiral molecule.
This phenomenon only occurs around carbon atoms that have 4 different connections. The
example below shows 4 different atoms, but chains of atoms, for instance a methyl group, could
be substituted for these individual atoms. See the second image down.
Example:
One of the following three carbons is chiral, which is it and why are the other two not chiral?
Example A is the chiral carbon. Both B and C do not have 4 different connections. Example B
has 2 hydrogen atoms attached to the carbon and example C has 2 methyl groups attached to
the carbon.
When this occurs the two mirror images are called enantiomers. The two molecules will have
the same name except for a prefix(s). These prefixes originate in one of the properties of
compounds with stereocenters, rotation of plane polarized light or in the convention of drawing
the structures.
This may not seem like an important point, but as it turns out, even though these two molecules’
structures are almost exactly the same, they do react differently. Sometimes with terrible
consequences.
7. C O
H
C
C
H OH
C
H OH
C
H OH
H
H OH
Ribose
To determine the number of isomers a compound will form:
1. Count the number of stereocenters in the molecule
2. Take 2 to that power
• The ribose molecule to the right has 3 stereocenters.
• 23
= 8
• Ribose will have 8 different isomers.
Carbohydrate Polymer:
Carbohydrates are also referred to as saccharides. Saccharides can be found in several forms.
single monosaccharide
pair disaccharide
many polysaccharide
monosaccharide
• basic unit of metabolism
• normally 3, 4, 5, 6 or 7 carbons in length
• classified as aldose or ketose
• classified as D or L isomers based on the stereochemistry
disaccharide
• use to transport monosaccharides
• water soluble – as they are short hydrocarbon chains
• are sweet to taste
• sucrose, galactose and lactose
polysaccharides
• structure of plants – cellulose
• storage of monosaccharides
8. The D and L prefixes are generated by the convention of drawing the structures. If the -OH
group on the carbon before the terminal carbon is on the left it is designated with an L; if the
-OH group on the carbon before the terminal carbon is on the right it is designated with an D.
You may ask why the -OH group on the carbon before the terminal carbon, why not use the
terminal carbon? Well the terminal carbon will not be a stereo center, there will normally be 2
hydrogens on that terminal carbon.
So, if you draw these monosaccharides vertical with the carbonyl carbon on the top or as close
to the top as possible it will make identifying them easier.
C O
H
C
C
H OH
H OH
H
D-glycer aldehyde
D-2,3-dihydroxypropanal L-2,3-dihydroxypropanal
L-glycer aldehyde
C O
H
C
C
HO H
H OH
H
These structures are normally drawn in a more simplified manner, because as we know
chemists are lazy. Below you will find a drawing of a Fischer projection along side its equivalent
structures. The Fischer projection is named after Emil Hermann Fischer, winner of the 1902
Nobel Prize in Chemistry.
CHO
CH2OH
OHH
OHH
HHO
OHC
HOH2C OH
H
H
OH
OH
H
C O
H
C
C
H OH
H OH
C
C
HO H
H
H OH
This structure is an L enantiomer. The –OH on the carbon before the terminal carbon is on the
left.
What is the name of this structure? We already have the first piece, L. The carbon chain is 5
carbons long, therefore it is a pent. Lastly, the carbonyl carbon is an aldehyde.
L-aldopentose
9. Draw the Fischer Projections for lactic acid given the following structure:
CH3CHCOOH
OH
COOH
CH3
OHH
COOH
CH3
HHO
D L
Example:
10. Importance of Carbohydrates:
• Very effective energy yield
o contains carbon
o has a reactive bond – carbonyl carbon and is a polar area
o does not have 4 bonds to oxygen – which means the carbon is organic carbon,
remember that organic carbon is carbon with an low oxidation number, once the
oxidation number becomes + 4 it can no longer be oxidized
• Effective building material
o strong not brittle – will bend and not break
• H2O soluble
o easily transported thru the blood stream
o easily passes thru cell walls
• Sugars are carbohydrates.
• Sucrose was used as the standard, all other sugars sweetness is based on sucrose.
carbohydrat
e
relative
sweetness
class
common
name
sucrose 1.00 disaccharide table sugar
lactose 0.16 disaccharide milk sugar
maltose 0.32 disaccharide malt sugar
glucose 0.74
monosaccharid
e
blood sugar
galactose 0.22
monosaccharid
e
-
fructose 1.74
monosaccharid
e
fruit sugar
Saccharide Monomers: (important)
Glucose
• classified as an aldohexose – as it is an aldehyde and a 6-carbon compound
• Most carbohydrates are converted to glucose to be metabolized for energy.
• dextrose and blood sugar are both common names for glucose
• one of the monomers found in the disaccharide found in sucrose, maltose and lactose
• a monomer of starch, cellulose and glycogen
• 25% less sweet than table sugar, sucrose
• no digestion needed can be given intravenously
• found in the urine of diabetics
• 70-150mg per dl of blood
11. C
H
O
OHH
HHO
H OH
H OH
CH2OH
C
H
O
OHH
HHO
H OH
HO H
CH2OH
L-glucose D-glucose
Galactose
• classified as an aldohexose – as it is an aldehyde and a 6-carbon compound
• found in pectin and gum
• combined with glucose to form the disaccharide lactose
• 80% less sweet than table sugar, sucrose
• Galactosemia
o genetic disease – inability of body to metabolize galactose
o elevated levels of galactose in blood and urine
o vomiting, diarrhea, liver enlargement
o can cause death in days
o lactose must be removed from their diet
o http://www.galactosemia.org/galactosemia.htm
• isomer of glucose the #5 carbon has the hydroxyl and hydrogen switched
12. carbon #5carbon #5
D-galactoseL-galactose
C
H
O
OHH
HHO
HO H
HO H
CH2OH
C
H
O
OHH
HHO
HO H
H OH
CH2OH
Fructose
• classified as a ketohexose as this molecule is a ketone and is a 6-carbon chain
• found in fruit juice and honey
• combined with glucose to form the disaccharide sucrose
• 175% sweeter than table sugar, sucrose
• this country’s most common sweetener
o high fructose corn syrup
o can be metabolized to glucose in the liver
CH2OH
C O
HHO
H OH
H OH
CH2OH
D-fructoseL-fructose
CH2OH
C O
HHO
H OH
HO H
CH2OH
Cyclic Saccharides:
The straight form of saccharides is very reactive. For the saccharide to be stable enough to
transport, it forms a cyclic structure. Below are drawings for the formation of straight-chained
glucose to become cyclic. The reaction breaks the double bond of the carbonyl group and shifts
hydrogen of the hydroxyl group on the number 5 carbon to the carbonyl group’s oxygen.
13. D-glucose
C
H
O
OHH
HHO
H OH
H O
CH OH
H
H
carbon 5
C C
C
OC
C
CH2OH
H
H
OH
HO
HOH
H
HO
H
O
CH2OH
H
H
OH
HO
HOH
H
HO
Hcarbon 1
carbon 2
carbon 3
carbon 6
carbon 5
carbon 4
Glucose is classified as an aldose, this ring structure will also form with the ketose saccharides
like fructose.
CH2OH
C O
HHO
H OH
H O
CH2OH
H
D-fructose
O
HO
OH
HOH2C
H
H
H
CH2OH
OH
The stereochemistry of these molecules can become overwhelming. As such other prefixes
must be introduced to describe the stereochemistry, alpha, α and beta, β. Below is the cyclic
structure of glucose. The carbon to the far right on each ring shows the hydroxyl group in
different location. The alpha structure has the hydroxyl group down and the beta group has the
hydroxyl group up.
α-D-fructose
14. O
CH2OH
H
H
OH
HO
HOH
H
HO
H
O
CH2OH
H
HO
HOH
H
HO
H
OH
H
Rings of different numbers of sides are given different names. A five-sided ring is called a
furanose and a six-sided ring is called a puranose.
These are the straight and cyclic structures for fructose, a five carbon ketose.
O
HO
OH
HOH2C
H
H
H
OH
CH2OH
CH2OH
C O
OHH
H OH
H OH
CH2OH
carbon 1
carbon 2
carbon 3carbon 4
carbon 5
carbon 6
Below are the two furanose rings of fructose. The alpha is on the left, hydroxyl on the down.
The beta on the right, hydroxyl on the top.
O
HO
OH
HOH2C
H
H
H
OH
CH2OH
O
HO
OH
HOH2C
H
H
H
CH2OH
OH
These are the straight and cyclic structures for ribose, a six carbon aldose.
β-D-glucose α-D-glucose
α-D-fructose β-D-fructose
D-fructose
D-fructose
15. O
H
OH
HOH2C
H
H
OH
OH
H
H
C O
OHH
H OH
H OH
CH2OH
Below are the two furanose rings of ribose. The alpha is on the left, hydroxyl on the down. The
beta on the right, hydroxyl on the top.
O
H
OH
HOH2C
H
H
OH
OH
H
O
H
OH
HOH2C
H
H
OH
H
OH
As stated in the beginning of these notes, the R in RNA is from ribonucleic acid. The D in DNA
is a molecule whose structure is very close to that of ribose; the molecule is deoxyribonucleic
acid. Lets break down that word. The prefix “de“ means loss, “oxy” means oxygen and “ribo”
refers to ribose. So, what you have is a ribose that has lost an oxygen.
O
H
OH
HOH2C
H
H
H
OH
H
O
H
OH
HOH2C
H
H
OH
OH
H
ribose deoxyribose
This may not seem like much of a change, but this demonstrates the specificity of chemistry.
One oxygen can change the function of a molecule from making proteins, RNA, and storing the
organism genetic information, DNA. Both of the above molecules are furanose, 5-member rings
and are in the beta form, the hydroxyl is up.
Disaccharides:
• The three most important disaccharides are sucrose, lactose and maltose.
• The monomers are very specific. Meaning you must have stereochemistry exact, the bond
will require an alpha or beta and always the D form.
• Disaccharides are formed thru a dehydration reaction.
• This reaction releases a water molecule.
• To break this bond, named a glycosidic bond, you add water, this reaction is named
hydrolysis.
• Where in your body will this digestion occur?
α-D-ribose β-D-ribose
16.
17. Sucrose:
• most common disaccharide, table sugar
• 20% of sugar cane is sucrose
• based on the total consumption in this country, it is estimated that a person will consume 100
pounds of sucrose each year
• it is composed of one α-D-glucose and one β-D-fructose monomer
• not a reducing sugar therefore no reaction occurs with the Benedict’s reagent
• this reaction will not occur because there is no way to open ring and form an aldehyde
• in an acidic solution sucrose undergoes hydrolysis, the resulting solution containing glucose
and fructose is sweeter than the original sucrose
• this can be observed in jams and jellies, the acid in the fruit’s juice, normally citric acid,
causes the sucrose to undergo hydrolysis
• linked α-1 → β-2
• this linkage information tells you that the α-D-glucose molecule uses its #1 carbon, whose
OH group is down, to bond to the #2 carbon on the β-D-fructose molecule, whose OH group
is up
• the reaction and structures are drawn below
O
CH2OH
H
H
OH
HO
HOH
H
HO
H
4 1
H2O
O
HO
OH
HOH2C
H
H
H
OH
CH2OH
1
2
2
1
O
HO
OH
HOH2C
H
H
H
CH2OH
14
O
CH2OH
H
H
HO
HOH
H
HO
H
O
sucrose
α-D-glucose
β-D-fructose
18. Lactose:
• milk sugar
• by mass composes 7% of human milk, 5% of bovine milk
• being lactose intolerant is a fairly common condition, especially in adults who drink less milk,
the body forgets how to make the enzyme, lactase, needed to break lactose’s glycosidic
bond
• it is composed of one α-D-glucose or β-D-glucose and one β-D-galactose monomer
• Lactose is odd in the fact that the second monomer can have either α or β stereochemistry
• is a reducing sugar therefore when tested with Benedict’s reagent the solution turns from a
clear light blue color to a cloudy rust/brown color
• this reaction will occur because when the ring opens an aldehyde can form
• in an acidic solution lactose undergoes hydrolysis, the resulting solution containing glucose
and galactose
• linked β-1→ 4
• this linkage information tells you that the α-D-glucose molecule uses its #4 carbon to bond to
the #1 carbon on the β-D-galactose molecule, both of which have a OH group in the up
position
• the dehydration of one α-D-glucose and one β-D-galactose monomer to form water and
lactose
O
CH2OH
H
HO
HOH
H
H
HO
OH
H
O
CH2OH
H
H
OH
HO
HOH
H
HO
H
1
4 1
4
H2O 4
14
1
O
CH2OH
H
H
OH
HO
HOH
H
H
O
CH2OH
H
HO
HOH
H
H
HO
H
O
α-D-glucose
β-D-galactose
lactose
19. Maltose:
• malt sugar
• it is composed of α-D-glucose monomers
• is a reducing sugar therefore when tested with Benedict’s reagent the solution turns from a
clear light blue color to a cloudy rust/brown color
• this reaction will occur because when the ring opens an aldehyde can form
• in an acidic solution maltose undergoes hydrolysis, the resulting solution containing glucose
• linked α-1→ 4
• this linkage information tells you that one α-D-glucose molecule uses its #1 carbon to bond
to the #4 carbon on the other α-D-glucose molecule, both of which have a OH group in the
down position
14
O
CH2OH
H
H
OH
HO
HOH
H
HO
H
O
CH2OH
H
H
OH
HO
HOH
H
HO
H
4 1
O
CH2OH
H
H
HO
HOH
H
HO
H
O
4 1
O
CH2OH
H
H
OH
HO
HOH
H
H
4 1
H2O
maltose
α-D-glucoseα-D-glucose
20. Polysaccharides:
Starch:
There are 2 classes of starch, animal and plant. Glycogen in animal starch; amylose and
amylopectin are plant starch.
Plant starch is the major storage carbohydrate (polysaccharide) in higher plants, being the end
product of photosynthesis. Starch is composed of a mixture of two polymers, an essentially
linear polysaccharide -amylose, and a highly branched polysaccharide - amylopectin. Starch is
unique among carbohydrates because it occurs naturally as discrete granules (or grains). Starch
granules are relatively dense, insoluble and hydrate only slightly in cold water.
Amylose - The constituent of starch in which anhydroglucose units are linked by α-D-1→ 4
glucosidic bonds to form linear chains. The level of amylose and its molecular weight vary
between different starch types. Amylose molecules are typically made from 200-2000
anhydroglucose units. Aqueous solutions of amylose are very unstable due to intermolecular
attraction and association of neighboring amylose molecules. This leads to viscosity increase,
retrogradation and, under specific conditions, precipitation of amylose particles. Amylose forms
a helical complex with iodine giving a characteristic blue color. This is what you think of when
you think of starch, the meat of a potatoes.
21. Animal Starch, glycogen, is a polymer of glucose. This is stored in the liver and for quick
energy. Glycogen can be quickly hydrolyzed to form glucose and deposited into the blood
stream for transport to cells. Glycogen is highly branched. The chain glycosidic linkage is α-1→
4, the branching occurs with a glycosidic linkage of α-1→ 6.
22. Cellulose:
Cellulose is yet a third polymer of the monosaccharide glucose. The below diagram is of a
portion of a cellulose chain. The glucose monomers are connected by a β-1→ 4 linkage, this
prevents most organisms, including humans from breaking the glucose monomers apart.
Cellulose gives plants their structure, in their cell walls, for example wood fiber. It is also
insoluble.
Cellulose differs from starch and glycogen because the glucose units form a two-dimensional
structure, with hydrogen bonds holding together nearby polymers, thus giving the molecule
added stability (shown in the smaller diagram in the upper right hand corner of the diagram
below.
Cellulose, also known as plant fiber, cannot be digested by human beings and so cellulose
passes through the digestive tract without being absorbed into the body.
Some animals, such as cows and termites, contain bacteria in their digestive tract that help
them to digest cellulose.
Cellulose is a relatively stiff material, and in plants cellulose is used as a structural molecule to
add support to the leaves, stem and other plant parts.
Despite the fact that it cannot be used as an energy source in most animals, cellulose fiber is
essential in the diet because it helps exercise the digestive track and keep it clean and healthy.
23. Starch vs. Cellulose:
Starch is a form of so-called polysaccharides - macromolecules composed of thousands of
small sugar molecules. Starch consists of glucose molecules - and so does cellulose. Starch is
used by plants to store energy and is digested when the need for energy arises, e.g., when a
seed germinates. Starch may also be digested by humans and most animals. In contrast,
cellulose is a structural polysaccharide. It forms cellular walls in plants and is thus present in all
plant tissues. In may be found concentrated in wood and straw. Cellulose cannot be digested by
humans and most animals but has an important function as dietary fiber in our diet. In
ruminants, cellulose is broken down in the rumen by resident microorganisms into smaller
fragments which are subsequently utilized by the microorganisms and the ruminant. Decayed
microorganisms are also digested and utilized by the ruminant.
There are differences in the molecular structure between the two polysaccharides: Starch
consists of alpha-D-glucose and cellulose consists of beta-D-glucose. In the diagram, a starch
segment of 3 glucose units (S) is shown at the top and a 3-glucose unit segment of cellulose (C)
is shown below it. The first oxygen atom in each segment is below the plane of the sugar ring
and the hydrogen atom on the first carbon atom is above that plane. Thus, all — CH2OH groups
are above the plane in the starch molecule but their positions alternate in cellulose.
24. Reactions of Carbohydrates:
The enzymes that break down polysaccharides are specific to the type of linkage in the
polysaccharide. The enzyme, cellulase, that hydrolyze the beta linkages in cellulose are
different from the enzyme, amylase, that hydrolyze alpha linkages. The beta linkages are not
broken down by the enzymes that people have and consequently, cellulose does not provide
glucose in our diets. This is the case because most organisms simply do not have the cellulase
enzyme in their bodies, but they do have the amylase enzyme.
Benedict’s test, used with disaccharides to distinguish between sucrose, maltose and lactose.
Lactose and maltose react to change the Benedict Reagent from a clear blue solution to a
cloudy rust/brown solution, but sucrose does not react.
Iodine test, used to check for the presents of starch, specifically amylose. An amylose
compound will turn the iodine solution black.
Fermentation will occur when an enzyme found in yeast reacts with sucrose or maltose to
create ethanol and carbon dioxide gas. No fermentation will occur with lactose. Yeast does not
have that enzyme.
Artificial Sweeteners:
These sweeteners are normally used to reduce a person’s the caloric intake. They work two
ways. First, your body will not be able to metabolize the molecule, even though it can taste it.
So it passes right thru you. Second, the artificial sweeteners are much sweeter, so you need
much less than you would for conventional sugars.
For example Sucralose, the newest artificial sweetener is approximately 6000 times sweeter
than sucrose. Meaning you would need 6000 times less Sucralose than sucrose.
Sucralose taste a lot like sucrose, because it is made from sucrose. Below is the structure of
each.
sucrose
O
CH2OH
H
H
HO
HOH
H
HO
H
O
O
HO
OH
HOH2C
H
H
H
CH2OH
O
HO
OH
H
H
H
CH2Cl
CH2Cl
O
CH2OH
H
H
HO
HOH
H
H
O
Cl
Sucralose